Summary
Overview
Work History
Education
Skills
Languages
Timeline
AccountManager
Clay Gibbs

Clay Gibbs

Phoenix

Summary

Dynamic culinary professional with extensive experience at Marriott International, recognized for elevating food presentation and reducing waste through effective inventory management. Proficient in knife skills and sanitation procedures, I consistently exceed guest expectations, fostering a collaborative kitchen environment that enhances team performance and drives repeat business.

Professional culinary specialist with significant expertise in preparing diverse and high-quality dishes. Strong focus on team collaboration and consistently achieving results in fast-paced kitchen environments. Adept at menu planning, ingredient selection, and maintaining kitchen safety standards. Known for flexibility, reliability, and ability to adapt to changing kitchen needs.

Overview

39
39
years of professional experience

Work History

Cook Specialist

Marriot International
03.2023 - Current
  • Efficiently executed large catering orders, ensuring accurate preparation within tight time constraints for seamless event service.
  • Elevated presentation standards with creative plating techniques, enhancing visual appeal alongside taste quality.
  • Reduced food waste by efficiently managing inventory and utilizing ingredients before expiration dates.
  • Increased repeat business by consistently executing delicious meals that exceeded guest expectations.
  • Managed food costs effectively while maintaining high-quality ingredients sourced from local vendors when possible.
  • Streamlined meal preparation by organizing workstations for optimal efficiency and productivity.
  • Participated in menu planning meetings with management to develop a cohesive strategy for seasonal offerings and specials.

Warehouse Worker

Edward Co Staffing
03.2017 - 04.2020
  • Loaded, unloaded, and moved material to and from storage and production areas.
  • Consistently lifted materials weighing as much as 50 & pounds.
  • Maintained clean workspaces by enforcing strict housekeeping guidelines for storage areas, dock bays, and equipment zones.
  • Helped maintain an organized stockroom by labeling shelves clearly, designating specific areas for different products, and rotating stock regularly as required.
  • Contributed to achieving team goals with consistent punctuality, reliability, and adherence to established performance standards.
  • Operated various types of warehouse machinery safely, adhering to all relevant guidelines and protocols.
  • Reduced order processing times with streamlined picking, packing, and shipping procedures.

Line Cook

Liberty Staffing: Phoenix Hospital
07.2015 - 08.2017
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared and cooked full course meals based on patients health and specifications.

Kitchen Lead

Summit Point Nursing Home
02.2007 - 03.2015
  • Maintained high standards of cleanliness and sanitation by implementing strict kitchen cleaning routines.
  • Fostered a positive work environment, promoting teamwork and open communication among kitchen staff.
  • Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining area.
  • Monitored inventory levels to prevent stock shortages during peak service hours or special events.
  • Implemented health and safety protocols to maintain compliance with local regulations and industry best practices.
  • Ensured consistent quality in all dishes served by implementing standardized recipes and portion control measures.
  • Assisted in hiring decisions for new kitchen staff members based on experience, skill set alignment, and cultural fit within the existing team dynamic.
  • Enhanced patients satisfaction by ensuring timely and accurate order fulfillment.
  • Checked and tested foods to verify quality and temperature.

Lead Cook

Bob Evans Restaurant
06.2000 - 02.2004
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Took over line positions in event of emergency.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
  • Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.

Sous Chef

Princess Country Club & Resort
09.1986 - 12.1996
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Education

Graduate Certificate - Culinary Arts

College of The Bahamas
Bahamas
09-1984

High School Diploma -

Hawksbill High School
Bahamas
09-1981

Skills

  • Knife skills
  • Cooking techniques
  • Ingredient knowledge
  • Frying techniques
  • Sanitation procedures
  • Food presentation
  • Food storage
  • Butchery skills
  • Special diets
  • Portion control
  • Recipe creation
  • Sauce preparation
  • Food safety practices
  • Food pairing
  • Roasting techniques

Languages

English
Full Professional

Timeline

Cook Specialist

Marriot International
03.2023 - Current

Warehouse Worker

Edward Co Staffing
03.2017 - 04.2020

Line Cook

Liberty Staffing: Phoenix Hospital
07.2015 - 08.2017

Kitchen Lead

Summit Point Nursing Home
02.2007 - 03.2015

Lead Cook

Bob Evans Restaurant
06.2000 - 02.2004

Sous Chef

Princess Country Club & Resort
09.1986 - 12.1996

Graduate Certificate - Culinary Arts

College of The Bahamas

High School Diploma -

Hawksbill High School

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Clay Gibbs